Cheesecakes, No Bake

No-Bake Lemon Meringue Cheesecake

4.49 from 37 votes
A cheesecake infused with lemon curd, has a Graham cracker crust, and a mountain of toasted meringue — try my No-Bake Lemon Meringue Cheesecake recipe!
My Lemon Meringue Cheesecake being held.

Hi Bold Bakers!

Now that spring has sprung, I’m busting out some seriously fresh and easy lemon recipes! My Lemon Meringue Cheesecake recipe has it all and then some, like a crunchy Graham cracker crust, a rich cheesecake filling infused with my homemade Microwave Lemon Curd, and it’s all topped off with a monumental amount of toasted meringue!

My lemon meringue cheesecake recipe, piled high with toasted meringue.

What Pie Crust Recipe Should I Use?

I’m using my Homemade Graham Crackers to make the crust. I simply blitz them in my food processor until I have fine crumbs. Feel free to use a mix of graham crackers and ginger snaps for an extra layer of flavor. If you’d like you can also use digestives, Shortbread Cookies, or any plain cookie.

Can I Use Store-Bought Lemon Curd?

Lemon curd is a key ingredient in this no-bake lemon cheesecake pie recipe. The curd adds a lemony flavor, thickness, and color. You can use store-bought lemon curd but I HIGHLY suggest you give one of my Homemade Lemon Curd recipes a try! From my traditional Lemon Curd to a MICROWAVE Lemon Curd, and even an egg-free Vegan Lemon Curd, I have you covered!

What You’ll Need For This No-Bake Meringue Recipe

In terms of equipment, you only need a few tools of the trade to make this no-bake lemon meringue pie.

  • Pie tin and cling wrap
  • Medium bowl
  • Stand mixer with a whisk attachment
  • Spatula
  • Heat-safe bowl
  • Pot
  • Whisk
  • Kitchen torch
  • Measuring Cups and Spoons

How To Make Lemon Meringue Cheesecake

This easy lemon meringue cheesecake recipe yields delicious results with tart lemon flavor and creamy cheesecake texture. This brief how-to involves each of the three steps in the process: the crust, the filling, and the topping, then get the full written recipe, with measurements, on the page below.

  1. Butter and line pie tin with cling wrap.
  2. Combine cookie crumbs and melted butter in a medium bowl. Transfer crust mixture into pie tin and press along the base and up the sides with fingertips.
  3. Place pie tin in the fridge.
  4. Beat cream cheese in a stand mixer.
  5. Add in lemon curd, cream, and lemon zest, whipping until the filling becomes stiff.
  6. Pour cheesecake filling into the pie shell in a pie tin. Smooth out with a spatula.
  7. Cover and place pie tin in the fridge for 5 to 6 hours.
  8. Place a heat-safe bowl on top of a simmering pot of water, with the bowl and water not touching.
  9. Add egg whites, sugar, and a pinch of cream of tartar in the bowl.
  10. Whisk together for 2-3 minutes.
  11. Using a stand mixer, whisk together egg mixture on medium-high for 5 minutes.
  12. Pile the meringue high on top of cheesecake.
  13. Lightly toast surface with a kitchen torch.

The interior of my Lemon Meringue Cheesecake recipe.

Taste And Consistency

This recipe should be confusing for your mouth because it should taste like lemon meringue pie and cheesecake all at the same time. On the inside, it should taste like a lemon cheesecake, and on the outside, it should have the fluffy meringue with a toasted singe.

Do I Have to Heat Treat Meringue?

If you have any doubts about working with egg whites, have no fear, this recipe includes a step for heat-treating them. This is OPTIONAL, you can go about making meringue using uncooked egg whites if uncooked eggs are safe to eat where you live. The trick to heat treating the egg whites, though, is to take your time and keep them over super low heat, allowing them to just get nice and warm (around 160°f — and hot to the touch).

How To Store Lemon Meringue Cheesecake

To store the Lemon Meringue Cheesecake I like to cover it with cling wrap and keep in the fridge for up to 4 days.

Tips and Tricks to making Lemon Meringue Cheesecake

  • Butter, then line your pie tin with 2-3 layers of cling wrap or baking paper. The butter helps the lining adhere to the tin and allows you to easily lift the pie out of the tin once it’s set.
  • When making the filling, start with room-temperature cream cheese.
  • Cream of tartar will stabilize the meringue, however, if you do not have it you can continue without it.
  • Use large eggs to make sure you have the right amount of meringue to top your pie.
  • The weight of an egg-white is 40 grams, so if you need to weigh them to be precise, that is always helpful
  • This cheesecake can be made ahead and stored in the fridge for up to 3 days before topping with the meringue topping.

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Full (and printable) recipe below!

 

Watch The Recipe Video!

No-Bake Lemon Meringue Cheesecake Recipe

4.49 from 37 votes
This cheesecake is infused with lemon curd, has a Graham cracker crust, and a mountain of toasted meringue — you cannot go wrong with my No-Bake Lemon Meringue Cheesecake recipe!
Author: Gemma Stafford
Servings: 12 slices
Prep Time 35 mins
Total Time 35 mins
This cheesecake is infused with lemon curd, has a Graham cracker crust, and a mountain of toasted meringue — you cannot go wrong with my No-Bake Lemon Meringue Cheesecake recipe!
Author: Gemma Stafford
Servings: 12 slices

Ingredients

For the cookie crust:

Lemon Cheesecake Filling

  • 1 1/2 cups (12oz/340g) cream cheese
  • 1/2 cup (4oz/115g) lemon curd (homemade or store bought)
  • 1/3 cup (2 ½ floz/71ml) heavy whipping cream
  • Zest of 2 lemon

Meringue Topping

  • 4 (about 160g) egg whites , large
  • 2/3 cup (5oz/142g) sugar
  • 1/4 teaspoon cream of tartar*

Instructions

For the crust:

  • Butter and line a 9-inch pie tin with cling wrap, leaving extra hanging off the sides. This will ensure you can easily remove the pie crust from the tin.
  • In a medium bowl, combine the cookie crumbs and the melted butter well together. Transfer the crust mixture into your prepared pie tin and press along the base and up the sides using your fingertips. Place in the fridge while you make the filling. 

Lemon Cheesecake Filling:

  • Using a stand mixer or an electric hand mixer, beat the cream cheese until smooth and there are no lumps. 
  • Next add in the lemon curd, cream, and lemon zest, and continue whipping until the filling becomes stiff. 
  • Pour the cheesecake filling into the prepared pie shell and smooth out with a spatula. Cover and place in the fridge while you make the meringue topping. (I like to leave this in the fridge for around 5-6 hours minimum to firm up) 

Meringue Topping:

  • Place a heat safe bowl on top of a simmering pot of water, but make sure the bowl is not touching the water.
  • In the bowl add in the egg whites, sugar, and pinch of cream of tartar* (see Tips and Tricks list) 
  • Gently whisk the mixture until it is hot to the touch, about 2-3 minutes. Heating this mix will 'cook' the eggs and will make them safe to eat.   
  • Next, using a stand mixer or an electric hand mixer whisk the egg mixture on medium-high speed for about 5 minutes OR until the frosting holds medium peaks when lifted from the bowl.
  • Pile the meringue high on top of your cheesecake. 
  • If you have a kitchen torch, you can lightly toast the surface of the meringue by moving the flame continuously in small circles over the surface until the frosting is lightly browned. Also, you can quickly toast it under the grill/broiler.
  • Serve straight away or keep covered and stored in the fridge for up to 4 days.

Recipe Notes

Cream of Tartar: See Tips and Tricks list
 
 

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Mercy
Mercy
2 years ago

This really is a perfect recipe, it has all the advantages for a quick but flavour filled dessert! I’m always glad to see recipes that don’t involve an oven as well as ones that involve low cost and readily available ingredients! :). Also saw your banana cream pie recipe which looks just as easy and as delicious! Thanks so much Gemma, I always refer your website and videos to my friends :).

Mercy

Sue
Sue
1 year ago

Oh so delicious! I made two of these for a family get-together and on both I made the filling exactly as written but I did top one with the meringue and the other with fresh whipped cream since a few people in my family are not fans of meringue. Both were a HUGE hit and disappeared so fast I’m not sure a crumb was left! lol
Thanks for another superb, easy, delicious recipe!!

Gwen
Gwen
2 years ago

I don’t have a kitchen torch. Can I make this without the meringue topping? Since you didn’t add any sugar into the filling, would it taste too sour if I don’t put meringue?

Lori S
2 months ago

This dessert is amazing! It was so easy to make. Was just under two cups of graham crackers and it’s too hot to make any, so I crushed two orange cranberry Belvita biscuits. Worked beautifully. I used your recipe for lemon curd (am I wrong to just eat it with a spoon???) I made the cheesecake yesterday and made the meringue just before serving tonight. It released easily from the pan using your cling wrap suggestion and it was fun to use my kitchen torch on the meringue. Huge kudos from my husband! Thanks for another fabulous recipe Gemma!

TriciaElizabeth
3 months ago

Hi Gemma. I used your trick of hating the sugar first in the oven before adding to the meringue. I haven’t done the before but wanted to stop the weeping of the meringue. However, no matter what I did, how long I beat the meringue, i could not get the gritty texture out of it! What did i do wrong? I’ve made meringue in the past and never had a gritty texture. The lemon in this pie is amazing though!! Thanks for helping.

Gayle
3 months ago

I don’t use white sugar – can you use something in place of It?

katerina
katerina
5 months ago

Epic!!!!I love everything about this cheesecake.Thank you Gemma!!!!

Beth
Beth
8 months ago

This is such a great recipe! i love it! to say this is amazing is an understatement love your work!

Charlotte
Charlotte
9 months ago

Hi Gemma, I am having a hard time finding meringue powder.So can I make my own by grinding unsweetened meringue cookies?

Judy
11 months ago

Nice recipe. I used the juice from the two lemons I zested instead of lemon curd, and 1/3 cup + 2 Tbsp sugar for sweetener. Commercial curd has ingredients I don’t want, and making my own is tedious, and not always successful. I always buy large lemons that seem heavy for their size, with a nice bright skin for maximum zest yield. The heavier a citrus fruit is the more juice it has. As citrus fruits get older, the juice dries up and they do not yield much juice. This applies tool citrus. I reviewed and tried this recipe because… Read more »

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!